Add salt, oil and vinegar to the flour and stir to combine. Slowly start adding water until you make a medium soft pastry. Sprinkle some oil over the pastry so it won`t stick and cover it with plastic foil. Let it set for 30 minutes. After that, the pastry should be very soft and tender (even softer than pizza dough).

Take a cotton tablecloth and sprinkle some flour over it. Then gently roll out the pastry only to form a smaller circle. The next step only includes your hands - lift the edges of the pastry and put your hands beneath it stretching the pastry slowly and carefully. It should stretch without cracking, and the result should be a very thin, delicate pastry that is almost transparent.

Let the pastry dry for 30 minutes, so it won˙t be sticky when you touch it.

Filling

I`m going to write only aproximate measures for the courgette and poppy seed filling. If you like your strudel to be rich in filling, add more courgette, and vice versa. Sugar should also be added to taste - I usually add a little sugar (only 3 tablespoons) because I sprinkle the strudel with powdered sugar once it`s baked.

400 g white sumer zucchini (grated)

1 handfull od poppy seeds

sugar

cinnamon

Peel the zucchini and take out the seeds, then grate it. Add some sugar to the grated zucchini and leave them for about half and hour so all the excess water in the zucchini comes out.

Mix the zucchini with the poppy seeds and cinnamon.

Sprinkle the mixture evenly over the pastry and roll it into one big strudel using the tablecloth - lift the edges of the tablecloth and the pastry will start rolling on its own.

Cut the strudel into two parts using a saucer.

Transfer the strudel to a prepared pan, smear some sour cream over the strudel, and add a few knobs of butter on it. Bake for 40 mins (aproximately), on 200°C.